Method

For the base, place chocolate melts and Kremelta in glass bowl or jug. Microwave 1-2 minutes on medium power until melted. Spread an even layer of chocolate into base of prepared pan. Tap pan gently on bench so chocolate becomes smooth. Refrigerate until set.

For the filling, stir butter, sugar and evaporated milk over medium heat in a saucepan until dissolved, then bring to a boil. Reduce to medium high, cook, stirring continuously, for a further 5 minutes. Remove from heat, stir in marshmallow creme and peanut butter. Place on chocolate base, smoothing out with spatula. Sprinkle over peanuts. Refrigerate for 20 minutes.

Caramel

Place all ingredients in saucepan. Stir over low heat until dissolved, then bring to a boil. Reduce to medium high, clip on thermometer and bring caramel up to 112C (soft ball stage). Pour even layer of caramel over peanuts. Refrigerate to set.

Topping

Melt last batch of chocolate and Kremelta. Top caramel with a final layer of chocolate, tapping pan on bench to smooth. Refrigerate until set (score the chocolate layer just before it sets with a sharp knife, for neater slicing).

Tip: Marshmallow creme can be found in the international section of supermarket.

Tip: Microwave liquid glucose for 30-40 seconds so it pours out of jar easily.